Mornay Sauce Recipe
Mornay sauce is a creamy white sauce that is made with milk, butter, flour, and cheese. It is commonly used as a base for other sauces, such as cheese sauce or shrimp sauce, and it is often served with pasta, seafood, and vegetables. To make Mornay sauce, you will need to start by melting butter in a saucepan over medium heat. Then, add flour and stir until a paste forms. Slowly add milk, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens. Finally, add grated cheese and stir until it is melted and well combined. Mornay sauce can be flavored with a variety of ingredients, such as herbs, spices, and mustard, to suit your taste preferences.
How to make it:
3 egg yolks slightly wisked
1/4 cup whipped cream
6.9 oz Bechemel sauce, hot
1 tsp white wine, tarragon vinegar, or
1.8 oz Parmesan
Mix the Eggs yolks with the cream in a saucepan
Add the Bechamel and simmer. Stirr untill boil
Remove from heat and add the cheese. Stir well
Nutrition (per serving): 123.6 calories; 71% calories from
fat; 10.0g total fat; 94.2mg cholesterol; 203.9mg sodium;
62.4mg potassium; 3.9g carbohydrates; 0.1g fiber; 1.2g
sugar; 4.7g protein.